IMPORTANCE OF REDFEED LEVEL, FISH SIZE AND ROE CONTENT TO THE QUALITYOF ROE CAPELIN

The importance of various levels of redfeed, fish size, roe content, a nd length of storage at dockside while frozen, and during and after th awing, to the incidence of autolysis of the exterior of the visceral c avity of roe capelin were examined. Evaluations of 106,860 roe-capelin revealed that redfeed level, fish size, and roe content had little ef fect. The most important factors were frozen storage time and thawing time, followed by length of dockside storage. It was found that this a spect of the quality of roe-capelin could best be improved by reducing the times and temperatures to which roe-capelin are exposed prior to freezing, during frozen storage, and during and after thawing.